Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.
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Author and culinary school teacher Linda Bassett provides recipes for and tips on the season's freshest ingredients. She is the author of \x34From Apple Pie to Pad Thai: Neighborhood Cooking North of Boston.\x34 Reach her by email at KitchenCall@aol.com.

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By lindabcooks

May 24, 2013
5:17 p.m.

In some parts of the country,† every food gets a turn in the deep fryer.† From Oreos to butter.† It all seems more delicious with a batter and a crisp coating. Love it!† Not every day.† But for special occasions.

In other parts of the country, every food gets a turn on the grill.† Over the last few years I’ve experimented with sweet potatoes, pineapple, avocado and several other things.† Just like the deep fried, not every day.† This season, I understand the grill is gonna get its share of sweet stuff.† Someone just whispered to me about grilling donuts.† Okay, caramelize the sugars on a glazed donut.† Maybe the same with a cinnamon and sugar coated one.† Not so sure about a filled one.

This will be my next trick.† And then, I’m gonna try grilling strawberry shortcake.† Okay, not the whole thing, but maybe the cake could benefit from 30 seconds over the flame.